A delicate herb with lacy leaves and a subtle anise-like flavor, milder than parsley with hints of licorice. One of the classic French fines herbes and prized for its refined taste in elegant dishes.
From Old English 'cerfille,' through Old French from Latin 'chaerephyllum,' ultimately from Greek 'chairephyllon' meaning 'leaf of joy.' The name reflects its historical use as both a culinary and medicinal herb.
Chervil is so delicate that it loses most of its flavor when heated, which is why French chefs add it at the very end of cooking or use it fresh as a garnish! It was considered so essential to fine French cooking that Auguste Escoffier called it 'the gourmet's parsley' and insisted every proper kitchen maintain a fresh supply.
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